Udang Balado
The Blueprint of Bumbu: Foundational Spice Pastes
In the lush highlands of West Sumatra, the Minangkabau people created a brilliant, oil-rich chili paste that became Indonesia's most versatile culinary export. This dish is less about complex dry spices and entirely about the elemental transformation of fresh aromatics in hot oil. The secret to recreating this fiery, deeply savory cornerstone of Padang cuisine in an American kitchen relies on a coarse grind, the patience to let the oil separate from the caramelized shallots, and flash-frying the shrimp so they stay perfectly plump. It is a masterpiece of home cooking, unapologetically vibrant and built to be devoured with a mountain of rice.
Ingredients
- large shrimp1 lb
- fresh lime juice1 tbsp
- kosher salt1/2 tsp
- Fresno chilies6 large
- Thai bird's eye chilies3 med
- shallots6 med
- garlic2 small cloves
- Roma tomato1 med
- neutral cooking oil1/3 cup
- Makrut lime leaves4 med
- lemongrass1 med stalk
- kosher salt1 tsp
- granulated sugar1 tsp
- mushroom bouillon1/2 tsp
Method
- 01
Toss the shrimp with the lime juice and a half teaspoon of the salt.
Let them sit for ten minutes to firm the flesh and neutralize any muddiness, then pat them completely dry with paper towels.
- 02
Pulse the chilies, shallots, garlic, and tomato in a food processor until finely minced but undeniably textured.
Stop well before it becomes a puree; a rustic, coarse grind is the absolute hallmark of an authentic bumbu balado.
- 03
Flash-fry the dried shrimp in the hot oil.
Heat the neutral oil in a large wok over medium-high heat, dropping in the shrimp for just under a minute per side until they barely turn pink, then immediately remove them to a plate with a slotted spoon.
- 04
Fry the coarse chili paste in the remaining shrimp-infused oil until the oil visibly separates.
Lower the heat to medium, add the paste, torn lime leaves, and smashed lemongrass, and stir constantly for ten to fifteen minutes until the moisture evaporates, the paste darkens to a brick red, and the clear chili oil pools at the edges.
- 05
Season the broken oil and return the shrimp to the wok.
Stir in the remaining salt, sugar, and mushroom bouillon, then toss the par-cooked shrimp in the fiery paste for one to two minutes until gloriously coated and cooked through.
- 06
Remove from the heat immediately and serve.
Transfer the shrimp and every drop of that stained-glass red oil to a platter alongside a massive mound of steaming jasmine rice.
Notes
Do not fear the oil.
A third of a cup might seem excessive, but the oil is not just a cooking medium. It is the sauce itself, carrying the fat-soluble chili flavors and caramelizing the aromatics.
Leave the shells on if you want the absolute authentic flavor.
Grandma would never peel the shrimp. The shells protect the delicate meat from the intense heat and release deeply savory seafood flavors into the frying oil.
Control the heat without losing the flavor.
The Fresno chilies provide volume and a stunning red color with very little heat, so you can easily adjust or omit the bird's eye chilies entirely depending on who is sitting at your table.